- Food containers (oil) are not labeled with the common name of the food. (1 penalty point)
- Single service items are stored on the floor. (1 penalty point)
- The ware washing drain boards are not sealed to the wall. (1 penalty point)
- There are gaps between the ventilation hood filters. The condenser unit in the walk-in freezer is leaking and creating ice build up. (1 penalty point)
2 occurences.
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- There are various holes in the walls throughout the facility. (1 penalty point)
- The floor is dirty beneath cooking equipment. The floor sink beneath the 3-compartment sink is dirty. (1 penalty point)
2 occurences.
- Critical: A container of sanitizer is not labeled. (6 penalty points)
- Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points)
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4/28/2015 | Routine | 76 | Advise & Educate |
- The certified manager is not registered with SLCoHD. (1 penalty point)
- Food containers are not labeled with the common name of the food near the grill. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked in the walk-in cooler. (3 penalty points)
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
- Shelving in the front preparation area near the coffee dispensers is in disrepair, and is no longer non-absorbent and easily cleanable. Shelving in the utensil storage is lined with cardboard. Front shelving under the handsink is llined wilth foil. (1 penalty point)
3 occurences.
- The condenser unit in the walk-in freezer is leaking and creating ice build up. The can opener blade is not sharp enough to prevent creation of metal fragments. (1 penalty point)
2 occurences.
- A spatula in the utensil storage has a melted handle, making it not easily cleanable. (1 penalty point)
- Critical: The interior of the ice bin is dirty, in the front preparation area. The interior of the ice machine is unclean, and has lime deposits. (6 penalty points)
2 occurences.
- The cooking equipment is kept unclean between use. (1 penalty point)
- Critical: The 3 compartment sink has been repaired with green tape, and plumbing is propped with a food container. (6 penalty points)
- Dumpster is leaking fluids into the french-drain, and has the potential of attracting pests. (1 penalty point)
- Light bulbs are not shielded or shatter resistant above the grill. (1 penalty point)
- Employee clothing articles are stored with dry storage. (1 penalty point)
- The floor is dirty beneath cooking equipment in the front area. (1 penalty point)
- Critical: Lime remover chemicals and other cleaning chemicals are stored near and above food equipment. (3 penalty points)
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7/25/2014 | Routine | 71 | |
- Not all food employees have a current food handler card. (1 penalty point)
- Food employees are not using hair restraints. (1 penalty point)
- Critical: A raw egg is stored with cheeses. (6 penalty points)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
- A box of food is being stored on the floor in the walk in freezer. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Single service items are not stored to prevent contamination. (1 penalty point)
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- The caulking along the dishwashing area is moldy. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
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10/18/2012 | Routine | 78 | Advise & Educate |
- Critical: The employee washing dishes handled dirty dishes and then did not wash his hands before handling clean dishes. (6 penalty points)
- An employee washed hands at the 3 compartment sink. (3 penalty points)
- Critical: Employees personal beverages are not separated from food preparation areas. (6 penalty points)
- A container of food in the reach in freezer is not properly covered. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (6 penalty points)
- Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points)
- Critical: The underside of the Hobart mixer is dirty with old food debris. (6 penalty points)
- Various ceiling surfaces are dirty. (1 penalty point)
- Various ceiling surfaces are damaged. (1 penalty point)
- Ants are present inside the kitchen. (1 penalty point)
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6/30/2011 | Routine | 63 | Advise & Educate |
- Food containers are not labeled with the common name of the food. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods are not date-marked in the walk-in cooler. (6 penalty points)
- The small freezer is set on blocks of unsealed wood. (1 penalty point)
- Critical: The meat slicer is unclean to sight and touch. (6 penalty points)
- Various walls are damaged. (1 penalty point)
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9/21/2010 | Routine | 85 | Advise & Educate |
- A filter/baffle is missing from hood. (1 penalty point)
- Hoods are not adequately sealed to nearby adjacent immovable surfaces. (1 penalty point)
- Exterior of ice machine is not clean. (1 penalty point)
- Areas of fixed in place service counter-cabinetry and near by wall are not easily cleanable. (1 penalty point)
- Less than 50 foot candles of light are measured at various food prep surfaces. (1 penalty point)
- Areas of floor, wall and ceiling are not clean. (1 penalty point)
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5/8/2009 | Routine | 94 | Advise & Educate |
- Food Establishment permit is not in view of customers. (1 penalty point)
Corrected on site.
- Not all food handlers can document food handler training. (1 penalty point)
- Certified Manager is not registered with SLVHD. (1 penalty point)
- Critical: Brats measure 121 degrees at steam table. (6 penalty points)
- Critical: (Meat) measures 45 degrees at cold table. (6 penalty points)
- Handsink is not spaced from nearby immovable surfaces for easy cleaning or sealed to nearby immovable surfaces. (1 penalty point)
- Cold table is not maintained to hold food at 41 degrees or less (1 penalty point)
- Splash guard is cracked/broken. (1 penalty point)
- Areas of floor have excessive residue. (1 penalty point)
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3/25/2008 | Routine | 81 | Advise & Educate |
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